Vegan Lettuce Wraps with Tofu
Description
These easy to make vegan lettuce wraps will be loved by everyone, including meat eaters. The tofu provides a texture similar to ground chicken.
Ingredients
•
3 tablespoons hoisin sauce
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3 tablespoons soy sauce
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3 tablespoons minced fresh ginger root
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2 tablespoons rice vinegar
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1 tablespoon Sriracha sauce
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1 tablespoon sesame oil
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3 cloves garlic, minced
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1 (12 ounce) package extra-firm tofu
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2 tablespoons grapeseed oil
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1/2 medium onion, chopped
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6 baby bella mushrooms, chopped
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1 (8 ounce) can water chestnuts, rinsed and chopped
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1 medium head bibb or Boston lettuce, separated into leaves
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2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
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2 tablespoons shredded carrots, or to taste
Directions
1
Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.
2
Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
3
Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.
4
Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
5
Serve with lettuce and garnish with green onions and carrots.